Creamy Zucchini Pasta Salad with Zucchini Flowers, Goat’s Cheese & Pine Nuts

Method

1. Dry roast 40g of the pine nuts in a pan for 45-60 seconds. Set aside.
2. Into a pot of boiling salted water, cook the pasta as per packet instruction. Drain and rinse under cold water to stop it from over cooking. Drizzle with a tablespoon of extra virgin olive oil, mix well and set aside.
3. While the pasta is boiling, cut 3 zucchini into thin rounds and stir fly in 3 tablespoons of extra curling olive oil until soft and slightly caramelized. Set aside.
4. Remove the stalks from 3 zucchini, cut into chunks and blanch in salted boiling water for 5 minutes.
5. Drain and place into a bowl of a food processor fitted with blades. Add 2/3 of the pine nuts, Parmesan, lemon juice and 3 tablespoons of extra virgin olive oil. Season with salt and pepper and whizz until smooth.
6. In a large mixing bowl toss the cooked pasta with the zucchini sauce and mix well. Tumble onto a serving platter and scatter to zucchini slices, toasted pinenuts and torn zucchini flowers on top. Finish with a drizzle of extra virgin olive oil and finely grated zest of 1 lemon.
7. Serve and enjoy with family and friends!